Description
These muffins are perfect for breakfast, snacks, or a guilt-free dessert, packed with nutritional goodness.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup rolled oats
- 1 cup whole wheat flour (or gluten-free flour)
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup unsweetened applesauce (or mashed bananas)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs (or flax eggs for a vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lightly greasing it or lining it with muffin liners.
- Combine the rolled oats, whole wheat flour, brown sugar, baking soda, baking powder, ground cinnamon, and salt in a large mixing bowl.
- Whisk together the eggs, unsweetened applesauce, vegetable oil, and vanilla extract in a separate bowl until well blended.
- Fold the grated zucchini and carrots into the wet ingredients gently.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the nuts or chocolate chips if using.
- Distribute the batter into the prepared muffin tin, filling each cup around 3/4 full.
- Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
Consider using apple or pumpkin puree instead of oil for added moisture with fewer calories. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg